Hey, so I just got home from work. Long day, but a good day. And of course, I am a little on the hungry side. So, I’m going to make a little taco salad together. These rusks are from CIT. So, because they are dry and they’re thick, you want to dampen them just a little bit with some water. Under some running water is fine. That’s it. [Music] And it softens them. See, it’s going to go straight into my plate. So, now what I want to do is grate my tomato. And I’ve got a little Roma tomato that I that needs to be used up. Here it is. And I just kind of cut off the top. Set that to the side. And I’m literally just going to grate right on top of this. So that fresh tomato is really what makes the taco salad very special. And I’m going to season it with some salt [Music] behind me for good luck. We’re going to add a little bit of the hot sketa which I you know so I gotten all this from the Greek market la Greek market. All right. Put that right on top. Just like this. So I had I had warmed up olive oil with some fresh garlic and a springrig of rosemary. So I’m using that. So I’m actually taking my tacos to a whole other level. And then of course finish it with some Greek oregano. So this oregano is actually my dad’s oregano. He’s the one who picked it for me from Kalona. Look at how delicious this is. It’s a happy mess on my plate. Talk about having the feeling of being in Greece for the summer. [Music] Use my special code on lagreekmarket.com diana 10 for a 10% discount. Have a good day, guys.
Dining and Cooking